gluten-free Pasta For Cold Pasta Salads?

[sallyterpsichore]

Hi everyone,

I'm looking for a gluten-free pasta that works for cold pasta salads. Tinkyada hardens up after being refrigerated (obviously, because it's essentially rice). The salad I'm most keen on making has mayo so there's no possibility of heating it up slightly to soften the pasta the next day. Has anyone tried corn pastas for cold salads?

Thanks in advance for your help, fellow celiac chefs!

~Sally

[RiceGuy]

Never heard of Tinkyada getting hard in the fridge. Did you cook it thoroughly (not al dente), then immediately rinse it, then coat it with oil? If that doesn't work, how about a bit of vinegar? I figure if vinegar can soften a wishbone, then maybe it'll do the same for the pasta.

[Skylark]

I've done pasta salads with Tinkyada and it was fine the next day. I used the brown rice spirals, cooked well. I haven't had Tinkyada get hard, but I have had it fall apart a little the second day. I don't mind too much.

[Juliebove]

I use a tricolored corn and quinoa blend that I get at the health food store. Many people have eaten this salad and everyone has liked it.

[MagpieWrites]

Hi everyone,

I'm looking for a gluten-free pasta that works for cold pasta salads. Tinkyada hardens up after being refrigerated (obviously, because it's essentially rice). The salad I'm most keen on making has mayo so there's no possibility of heating it up slightly to soften the pasta the next day. Has anyone tried corn pastas for cold salads?

Thanks in advance for your help, fellow celiac chefs!

~Sally

After trying tinkyada over and over again because so many people spoke so highly about it, I was about to just accept I wasn't going to eat pasta anymore (I know folks love it, but I can't stand the stuff) until I found a new brand. Or at least new to me.

Bionaturae Organic Gluten Free Pasta - lots of shapes available, and works beautifully both cold and hot. They use a rice, potato, and soy flour mix that keeps it from tasting gritty or being really hard after it cools - it also doesn't need to be rinsed. I LOVE this brand - to the point I'm planning on putting in an order for a case in a few weeks (I'm putting aside a few bucks each week from the grocery budget to stock the pantry). I'm weird, pasta isn't just a conveyance for sauce for me, I prefer to be able to dress pasta simply and enjoy the taste and texture of the pasta itself. Tinkyada just didn't work for me. (And since I cook so much, it kinda makes sense - real gluteny pasta isn't just flour and water if it's good. It's two kinds of wheat flour, salt, eggs, sometimes oil, and water. Expecting something that is just rice bran and water mushed together to be the same... just doesn't work.)

Hope this helps.

[celiac-mommy]

I use Ancient Harvest quinoa pasta, never had a problem. I do rinse with cold water though.

[mamaw]

I agree with RiceGuy. Cook the gluten-free pasta a minute or two longer than ala dente. Rinse in cold water. I've been doing it this way for many years ...never had a cold hard pasta result... if you overcook it the pasta will break up into mush.. Maybe a slight learning curve here.....

good luck

[Wenmin]

I use deBoles Corn Pasta and usually cook it the night before and store in a ziploc bag overnight when I need to make loads of macaroni and chhese for family gatherings. It has never turned hard on me. I boil until tender and rinse with cold water and allow to drain for 5-10 minutes before placing it in the ziploc bag. I am almost positive that this would work for pasta salad recipe. I've always wanted to make a gluten free pasta salad, but just never got around to it. I used to make this often when I ate gluten and loved it.....

Wenmin

[tweeks2010]

I just used Tinkyada pasta for a cold italian salad. Rinse it with lukewarm water after cooked, then immediately coat with evoo (extra virgin olive oil). To test if the rice noodle is cooked enough to the point that it won't harden when cooled, take a noodle as they are still cooking, rinse it under cold water, then take a bite. If it starts to harden up in the middle, then it is not cooked enough. As it cooks keep testing a noodle here and there...when it stops hardening after it is run under cold water, it's good for a salad. Just make sure not to over cook, or it will be mushy and sticky.

[CeliacMom2008]

We use Ancient Harvest Quinoa with good results.

[Nor-TX]

I use the Quinoa pasta and cook it a little longer than recommended. I grew up eating very soft pasta so that is what I prefer. Once it is cooked I drain and rinse and toss with a tiny bit of oil. I add seasonings and shrimp, cooked veggies like asparagus, softened red, yellow and orange peppers, tiny diced turkey pepperoni, cooked and chopped portobello mushrooms. You can add gluten-free Italian dressing too. I bring it to work functions and no one has complained. I always separate some just for me because there is always a chance of cc with someone using a utensil from another bowl.

[Tina B]

The absolute best is Bonature. Leave it to the italians to get it right! Only thing is you do have to cook it about 3 minutes longer than the package states. It come in penne, fussili, spaghetti etc. The spaghetti is wonderful and twirls on your fork like regular. Had it last wek with home made pesto and a caprice salad. Look for the pink label. It comes in bags and her in RI most of the ordinary grocery chains carry it.

[Darissa]

We love love love Mrs. Leepers corn pasta! We buy the rotini at Walmart of all places! We can also get it at our local Whole Foods. It holds up great, and taste just like the old gluten filled pastas!! I serve it to family/friends when they come over, and they have no idea it is made from corn and gluten free! It makes great cold pastas. Give it a try!

[GlutenFreeManna]

Ooh Good thread. I was just asking this question. I have some Mrs. Leepers corn pasta and some Trader Joe's rice pasta in my pantry so I'll be trying them both for pasta salads.

[Tina B]

Adding a few drops of olive oil to the boiling water prevents it from sticking together.

[TrillumHunter]

My friend made her recipe for me with Schar pasta. I couldn't tell the difference. Her recipe is oil and vinegar based, not mayo.